Nutty Squash Soup
Butternut squash is a good source of fiber, vitamin A, and vitamin C.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Nutty Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 45 minutes or until tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic cloves and sauté until translucent.
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Scoop out the roasted squash flesh and add it to the pot. Stir in the vegetable broth, peanut butter, maple syrup, cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
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Serve the soup hot, garnished with chopped peanuts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
